1 cup butter, softened
1 cup superfine sugar
1/2 cup milk
1 1/2 cups plain flour
1 1/2 teaspoon baking powder
1 teaspoon vanilla extract
1 tablespoon cocoa powder
Preheat oven to 160 degree C.
In a medium sized bowl, lightly beat the eggs, add butter and sugar then mix until light and fluffy. Add milk, flour, baking powder and vanilla and stir to combine. Add cocoa powder. Beat with electric mixer for 2 minutes until light and creamy.
Divide evenly to papercups and bake for 18-20 minutes.
100g dark choc
1 tablespoon butter, softened
1/3 cup thickened cream
1/2 cup butter, softened
1/2 cup confectioner's sugar
200g shredded coconut
Combine the chocolate and butter in a medium sized saucepan over medium heat. As the mixture begin to melt add cream slowly then reduce heat to low, stirring constantly until mixture thickens. Remove from heat and cool.
Combined the remaining butter and sugar, mix with a wooden spoon then beat until light and fluffy. Add melted choc and spoon icing onto cupcakes. Place coconut onto a small plate and roll each cupcake on it to coat the icing.
Note: topping paling simple ;)
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